Carrot burgers

I have a thing about magazinese, especially food magazines. I got so many and therefore so many recipes, beside my cookbooks. I have subscribed to two vegetarian magazine, with a lot of vegan recipes. I don't mind receiving vegetarian magazines as the recipe are easy to change into a vegan meal. The only difficult for me is to replace the eggs.

I love to get some inspiration in the magazines. 

 

In the newest magazines I got I found that recipe with the carrot burgers and it just looked and sounded good, that I had to try it out. 

Carrot burgers

 

Prep Time: 5 mins
Cook Time: 20 mins

Serve these carrot burgers with salad and a simple tahini sauce to make the perfect dinner or lunch. For a more substantial meal serve with a side of couscous or rice. 

 

Ingredients (6 burgers)

Burgers:

300g carrots

200g chickpeas

1 small onion

1 tbs tahini

1 tbs ‘spices’ (I used a Cajun mix)

Extra salt to taste

50g oatmeal

1 tbs chia or flax plus 2 tbs hot water

1 tbs red palm oil (or other oil) for frying

Dressing:

50g yoghurt of choice (or cashew yoghurt as I used)

2 tsp tahini

2 tbs lemon juice

 

Instructions

Coarsely chop the carrot and onion in a food processor and then add the chickpeas, tahini and spices and roughly mash through. Transfer the mixture to a sauce pan and cook for approx. 10 minutes stirring frequently to prevent sticking.

Once cooked, stir through the oatmeal and gelled chia/flax mixture. The mixture should be sticky but firm, if too sticky add a little more oatmeal. With wet hands form flat burger patties and fry them in a lightly oiled pan for a few minutes on each side until golden.

For the tahini sauce, mix all ingredients together well in a small bowl.

Drizzle burgers with tahini sauce and serve immediately.

 

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'5 minute' miso stew

 

 

 

Serves 1

Ingredients:

1 sachet miso soup mix

1 cup boiling water

1 tsp sesame oil

1 small onion or shallot thinly sliced

1 small carrot grated

½ cup cabbage thinly sliced (use Chinese cabbage if possible, or a white cabbage)

Handful of frozen soy beans

¼- ½ cup brown rice vermicelli (very thin) noodles

Sesame seeds to garnish

Method:

Add the onion, carrot and cabbage to a frying pan with the oil (you could use any veg that could be chopped finely). Fry for 5 minutes, using extra water to steam fry as necessary.

 

Meanwhile boil the kettle and add the miso soup mix to the cup of boiling water- stir to combine and set aside. Add the rice noodles to another cup of boiling water and add the frozen soy beans to another cup of boiling water. Let stand for a few minutes whilst the vegetables cook.

 

Drain the soy beans and noodles. And add to a serving bowl. Pour the miso soup into the bowl and then add the vegetables. Finish with a sprinkle of sesame if desired.



Beet and Bean Burger

Saturdaymornings is always my busiest day. Cleaning, thinking about what to do for sundays dinner and then going to the supermarket to get the things. Today was expensive, though I mostly bought vegetables, but it counted together. 

 

 

I love eat colorful and beets got that strong color, great. Served with some greens the patties even looks better. And as we all knew: you eat with your eyes.

Best-Ever Beet and Bean Burgers

makes about 6 burgers

1/2 cup brown rice
1 onion, diced small
3 large red beets (about 1 pound), diced small
3-4 cloves garlic, minced
2 Tablespoons cider vinegar
1 can black beans, drained and rinsed
juice from 1/2 lemon
1 Tablespoon extra-virgin olive oil
2 Tablespoons parsley, minced
1 teaspoon coriander
1/2 teaspoon thyme
2 Tablespoons all-purpose flour
salt and pepper


1. Bring a large amount of water to a boil. Add a handful of salt and the rice, and reduce the heat to a simmer. Cook the rice until it's a little beyond al dente. You want it a little over-cooked, but still firm. This should take about 35-40 minutes. Drain the rice and set it aside.

2. Heat a teaspoon of olive oil in a skillet over medium-high heat. Add the onion, reduce the heat to medium, and cook until the onions are translucent and softened. Stir in the beets. Cover the pot and cook until the beets are completely tender, stirring occasionally. Add the garlic and cook until it is fragrant, about 30 seconds. Deglaze the pan using the cider vinegar.

3. Empty the black beans into a large bowl and use a fork to mash them up a bit. Add the cooked rice, the beet and onion mixture, the lemon juice, the olive oil, and all the spices. Stir to combine and then taste for seasonings. Add salt and pepper to taste. Once it tastes the way you like it, add the flour and stir until you see no more dry flour.

4. Heat a cast-iron skillet over the highest heat. Add a few tablespoons of olive oil - the oil should completely coat the bottom of the pan.

5. Using your hands, scoop up about a cup of the burger mixture and shape it into a patty between your palms. Set it in the pan, where it should begin to sizzle immediately. (If it doesn't sizzle, wait a minute or two before cooking the rest of the burgers.) Shape and add as many more patties as will fit in your pan. Once all the patties are in the pan, reduce the heat to medium-high.

6. Cook the patties for 2 minutes, then flip them to the other side. You should see a nice crust on the cooked side. If they break apart a little when you flipped them, just reshape them with the spatula - they'll hold together once the second side is cooked. If you're adding cheese, lay a slice over the burgers now. Cook the second side for another 2 minutes.

Serve the veggie burgers on soft burger buns or lightly toasted sandwich bread along with some fresh greens.

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Braised Coconut Spinach & Chickpeas with Lemon



serves 4 as a main dish or 6 as a side

2 teaspoons oil or ghee
1 small yellow onion
4 large cloves garlic, minced
1 tablespoon grated ginger
1/2 cup sun-dried tomatoes, chopped
1 large lemon, zested and juiced (about 2 tablespoons juice)
1 dried hot red pepper or dash of red pepper flakes
1 can chickpeas, drained
1 pound baby spinach
1 can coconut milk
1 teaspoon salt, or to taste
1 teaspoon ground ginger


1. Heat the oil or ghee in a large, deep Dutch oven or heavy pot over medium-high heat. Add the onion and cook for about 5 minutes, or until the onion is beginning to brown. Add the garlic, ginger, sun-dried tomatoes, lemon zest and red pepper, if using. Cook for 3 minutes, stirring frequently.

2. Add the chickpeas and cook over high heat for a few minutes or until the chickpeas are beginning to turn golden and they are coated with the onion and garlic mixture.

3. Toss in the spinach, one handful at a time. This will take about 5 minutes; stir in a handful or two and wait for it to wilt down and make room in the pot before adding the next handful. When all the spinach has been stirred in, pour in the coconut milk and stir in the salt, ground ginger, and lemon juice. Bring to a simmer then turn down the heat and cook for 10 minutes or until the chickpeas are warm through. Taste and add more salt and lemon juice, if necessary.

4. Serve hot over roasted sweet potatoes, with cilantro leaves and toasted unsweetened coconut to garnish.

Notes: This is thick enough to eat on its own with a fork; it's not terribly soupy. But it's saucy enough to eat over pasta, rice, brown rice, quinoa, or another grain. 

Thai Bean burgers

Snowy or even sometimes rainy day. The sky all grey and it's never getting really day. Urgg.

I had to do some household anyway, so no matter.

 

Yesterday my parents were over for dinner and wanted to do a dish they've never eaten before (or done so). I've learned a lot from my mother about cooking and she's a really good cooker. I know that they're hardly eating asian dishes at home and therefore I wanted to surprise them.

The Bean burgers are made without bread topping and so good! Though it contains flour it's soft and tangy you won't feel overeaten.

Thai Bean Burgers & Sweet Potato Wedges

 

Serves 4Ready in 30 to 60 mins

 

Ingredients

For the potato wedges:
3 large sweet potatoes – peeled
1 tbsp olive oil
sprig of rosemary – taken off stalk
freshly ground black pepper

For the burgers:
1 garlic clove, peeled and chopped
2.5cm piece of fresh ginger, peeled and grated
1 small red chilli
handful fresh coriander leaves
1 small lemongrass stalk, topped and tailed, then smashed under the handle of a knife and chopped
1 lime, juiced
1 tbsp soy sauce
2 x 400g tin butter beans, drained and rinsed
6-8 spring onions, chopped
100g plain flour
freshly ground black pepper
olive oil for frying

How To Cook
1. Preheat oven to 180C. Cut the potatoes into wedges and place on an oiled baking sheet. Turn in the oil. Sprinkle with rosemary and pepper. Back for about 20-25 minutes.

2. In a blender/processor, put the garlic, ginger, chilli, coriander, smashed and chopped lemon grass, lime juice and soy sauce and whiz until a smooth paste. Roughly mash the butter beans, add the chopped spring onions and paste, mix well and mould into burger-shaped patties.

3. Put the flour on a plate and season with freshly ground black pepper. Gently turn the patties in the flour to coat. In a large frying pan add the oil and fry the burgers on a high heat for a few minutes each side.

4. Serve with a fresh salad.

Bean and veggie mini burgers

I woke up earlier than I wanted but didn't get up, I was still tired. Luckely I fell asleep again. Being awake too early in the morning isn't that much fun. But no wonder, cause I fell asleep yesterday evening in front of the TV (again!) and I missed the final show of a tv show taking pass in the jungle of Australia.
Lately I get so tired after dinner and when I lay down on the sofa I immediatly fall asleep and wake up after midnight.

I don't even realize it and beside the cats (sleeping as well) there is no one to wake me up.


 Bean-and-Veggie Sliders   

FoodCocktail partyDinnerDinner partyGingerKidney beansLunchMain courseSlidersSnackVietnameseWhole wheat bread

 

These mini bean-and-veggie burgers are a inspiration from a Vietnamese sandwiches. I changed some ingredients to get this burgers. 

Blended beans and rice are the basis of these sliders, which are supercharged with grated carrots, broccoli, and ginger. Top them with cilantro and sliced mango for the brightest burgers ever.

            

 

Prep Time 20 minutes

Total Time 25 minutes

Yield Makes 12

Ingredients

2 cups cooked kidney beans

1 cup steamed jasmine or basmati rice

1/2 cup shredded carrot

1/3 cup shredded broccoli

2 tablespoons grated ginger

2 tablespoons finely chopped fresh cilantro

1 tablespoon vegetable oil

12 small whole-wheat rolls, split

Garnishes: Chili Mayonnaise (see below), lettuce, mango, red onion, and cilantro

Directions

1. Pulse beans in a food processor until mixture resembles ground meat. Pulse in rice. Stir bean mixture in a bowl with carrot, broccoli, ginger, cilantro, and flavor base.
2. Form into twelve 2 1/2-inch round patties (1/4 cup each). Cook in hot oil over medium-high heat until golden, about 3 minutes per side. Sandwich in rolls, adding garnishes.

 

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For dinner I needed a cheese sauce and therefore I already prepared it after lunch time to safe some time in the evening.

 

Basic Cheeze Sauce

 

 

Prep Time: 10 mins

Ingredients (1.5 cups)

• 3/4 cup raw cashews
• 1/2 cup vegetable broth
• 2-3 garlic cloves, to taste
• 2 tbsp fresh lemon juice
• 1/2 cup nutritional yeast
• 2 tsp Dijon mustard
• 1/4 tsp onion powder (optional)
• 1.5 tsp kosher salt , or to taste
• Freshly Ground black pepper & your desired dried or fresh herbs

Instructions

• Add cashews into food processor and process until fine crumb. Be careful not to over-process and release the oils. Now add in the rest of the ingredients, to taste, scraping down the sides of the bowl as necessary. Makes 1-1.5 cups.

Black Bean Burgers with Avocado Mango Salsa

The weatherforcast says that it's going to be sunny today. It was bright sunny till lunch time but then came the fog and it was fogy the whole rest of the day.
At least I had a sunny lunch meal....... just the right meal to get some power for cleaning up my apartement. While cleaning I'm always glad I'm not living in a house, an apartement is faster cleaned up than a house.

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Black Bean Burger Buns stuffed with Avocado Mango Salsa

 

Serves 4

 

Black Bean Burger Buns

• 1 15 oz. can black beans, drained and rinsed
• 1/4cup sundried tomatoes, packed
• 2 teaspoons cornstarch mixed with 2 teaspoons water
• 1/2cup raw pumpkin seeds, shelled
• 1/2 cup breadcrumbs/panko
• 1/2 onion, roughly chopped
• 1/2 red pepper, seeded and roughly chopped
• 2 garlic cloves
• 1 teaspoon ground cumin
• teaspoons chipotle hot sauce (more/less to your taste)
• 1/2 teaspoon salt (more to taste)
• few grinds of fresh black pepper

1. Use your food processor for this part and add all of the above ingredients and pulse until crumbly but not pureed.
2. If it seems really wet, add some more bread crumbs. Taste and season for salt and pepper.
3. Form into 4 patties. Heat a non-stick skillet over medium high heat with some olive oil. Cook two patties at a time and flip after about 5 minutes to the other side. Remove from skillet and drain excess oil on paper towels.
4. Cool for 5 minutes and split burgers in half with a bread knife. Stufff the inside with avocado mango salsa.

              

Avocado Mango Salsa

• 1 avocado, peeled and mashed
• mango, peeeled and chopped
• juice and zest of 1 lime
• 2handfuls grape/cherry/mini heirloom tomatoes, quartered
• 1 scant handful cilantro, chopped
• salt and pepper to taste

1. Combine all in a bowl.

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Mustard-Crusted Tofu with Kale and Sweet Potato

 

                

 

Serves 4

• 1pound extra firm tofu
• 1/2cup whole grain dijon mustard
• 4tablespoons vegetable oil, divided
• 1/2 medium yellow onion, sliced
• 1tablespoon minced fresh garlic
• 1bunch kale, coarsely chopped
• 1 small sweet potato, sliced in 1 cm thick half moons
• 2tablespoons fresh lime juice

1. Cut tofu into eight 1/2-inch-thick slices. Arrange on kitchen towel and weigh down with cutting board; drain 10 minutes. Spread both sides of each slice with mustard.
2. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add onion and ginger; sauté 1 minute. Add kale, sweet potato, and lime juice. Cover, reduce heat to low, and cook until potato is tender and kale is wilted, about 12 minutes.
3. Meanwhile, heat remaining 2 tablespoons oil in another large nonstick skillet over medium heat. Add tofu; cover and cook until heated through and crisp, about 2 minutes per side (some mustard seeds may fall off tofu- you may find it easier to turn with a fork).
4. Arrange kale and sweet potato mixture on plate. Overlap tofu slices atop vegetables and serve.

      

Veggies Burgers

Home for Lunch. I never could do this before when I was working, but now I got 2 hours Lunchbreak and this allows me to go home for an hour. Well I do not much cooking at lunchtime. I mostly eat soups during winter time. But this time I already had pre-prepared my lunch the evening before. So I only have to warm it up.

The veggie burger was great and just the right with some salad at the side.

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Veggie Burgers

Ingredients:2 cups or 1 can black beans, drained and rinsed
1/2 cup dry quinoa or millet*
1/2 cup whole wheat bread crumbs (sub corn meal for gluten-free)
1 teaspoon chili powder
1/2 teaspoon cumin
1 tablespoon tomato paste
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
1/2 small onion, finely chopped

1. In a small sauce pan, toast the millet in olive oil for a few minutes. Add a cup of water and a pinch of salt, cover, and cook until the water is absorbed.

2. Put the black beans, cooked millet, bread crumbs, onion, garlic, chili powder, cumin, tomato paste, and cilantro into a mixing bowl. Mix everything together with your hands until it's evenly mixed.

3. Preheat a heavy-bottomed pan over medium-high heat. Divide the burger mixture into six equal pieces. Use your hands to form 1-inch-thick patties.

4. Pour a layer of olive oil into the pan. Cook the patties (three at a time) for 5 minutes on each side, until they are a deep brown.

5. Toast the buns, slather them with honey mustard, and assemble the burgers with avocado and tomato, or whatever else catches your eye!

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Spicy Asian Slaw

For dressing:
-1/4 cup + 2 T smooth peanut butter or normal butter
-4 T. fresh lime juice
-3 T. Water
-1 T. Soy Sauce
-3 T. sugar or Agave nectar
-3 garlic cloves, minced
-1 T. Sriracha (or to taste)

1.) Whisk all ingredients together until smooth. If its too thick, add a little more water. Refrigerate until immediately before serving.

For Slaw
-ca. 2 lbs. napa cabbage, shredded
-1/2 a red cabbage, shredded
-2 large red peppers, deseeded and thinly sliced
-3 large carrots, shredded or thinly sliced
-Cilantro or mint (optional)

1.) Combine all ingredients in a large bowl. When ready to serve, toss with dressing and top with cilantro or mint, if using.

 

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